1 teaspoon white vinegar, sub seasoned rice vinegar or white wine vinegar
2 tablespoons chili sauces, sub 2 tablespoons sriracha and 1/2 teaspoon garlic powder or minced garlic
2 tablespoons brown sugar
1 tablespoon cornstarch
Mix together all of the sauce ingredients and set aside.
Mix together the 2 cups of broth, 1 cup rice, 2 teaspoons sesame oil, and 1/4 teaspoon salt in a medium pot, turn the heat to high to bring it to a boil, cover with a lid, turn the heat to low, and simmer for 20 minutes.
Brown the pieces of chicken over medium high heat for 10 minutes in a large skillet.
Add the bell peppers, onions, and carrots to the chicken and cook another 6-8 minutes.
Pour in the the Kung Pao sauce and peanuts, and simmer another 5 minutes until the sauce has thickened.
Serve over the white rice, and top with sliced green onions.
You can use white or dark meat chicken or a combination of both for this recipe. If you are using brown rice, you will need to simmer it for 45-50 minutes total.
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